Name: Frozen Moscow Mule
Cook time: 5 minutes
Total time: 1 hour 10 minutes (including freezing)
Yield: Makes 2
Ingredients: ¼ cup (packed) light or dark muscovado sugar or dark brown sugar; 2½ tsp. finely grated peeled ginger; 4 oz. vodka; 3 oz. fresh lime juice; Pinch of kosher salt; 2 lime wheels; A 1-pint glass jar; 2 reusable straws

Photo of two frozen moscow mule cocktails.

Photo by Joseph De Leo, Food Styling by Michelle Gatton

The classic Moscow Mule is made with vodka, lime, and ginger beer—but it’s even better with a kick of fresh ginger. This version skips the soda and heads to the blender for a spicy, frozen, highly slurpable drink that’s even more refreshing. Chilling the mixture in advance for one to two hours in your freezer means it won’t melt the ice immediately and retain optimal slushy consistency. Plus, it’s a quicker trip from the freezer to blender to glass when you’re ready to sip. Muscovado sugar adds complex flavor, but dark brown sugar will work in a pinch.

Recipe information

Total Time
1 hour 10 minutes (including freezing)
Yield
Makes 2

Ingredients

¼ cup (packed) light or dark muscovado sugar or dark brown sugar

2½ tsp. finely grated peeled ginger

4 oz. vodka

3 oz. fresh lime juice

Pinch of kosher salt

2 lime wheels

Special equipment

A 1-pint glass jar

2 reusable straws

Preparation

Step 1
Stir together ¼ cup (packed) light or dark muscovado sugar or dark brown sugar, 2½ tsp. finely grated peeled ginger, and ¼ cup boiling water in jar. Secure lid and shake until sugar is dissolved, about 15 seconds. Let cool slightly.
Step 2
Uncover jar and add 4 oz. vodka, 3 oz. fresh lime juice, and pinch of kosher salt; seal again and shake to combine. Freeze until ice-cold but not solid, at least 1 hour and up to 4 hours.
Step 3
Transfer cocktail to a blender and add 2 cups ice. Purée on high speed until thick and smooth. (On a hot day you may need to add a few more ice cubes to thicken, but keep in mind that the more you add, the more diluted the drink will be.)
Step 4
Divide cocktail between 2 highball glasses and garnish each with a lime wheel and a straw.